Clean Cooking: More Than 100 Gluten-Free, Dairy-Free, and Sugar-Free Recipes - Elisabeth Johansson (2016)

SALADS AND SIDE DISHES

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Serves 4

TOP SIRLOIN WITH CELLOPHANE NOODLES, TAMARI, AND PEANUTS

If you’re a strict adherent to clean food eating, you can substitute zucchini noodles (see recipe on page 75) for the cellophane noodles. The sirloin can be replaced with shrimp, which is especially tasty with a squeeze of lime juice and a drizzle of olive oil.

3½ oz (100 g) cellophane noodles

8 slices top sirloin

½ red onion

2 spring onions, or 4-inch piece of leek

1 red bell pepper

1¾ oz (50 g) arugula

3 tbsp tamari soy sauce

2 tbsp maple syrup

1¾ oz roasted and salted peanuts

½ tsp (2 krm) white and black sesame seeds

1 red chili pepper

8 Padrón peppers

Cilantro for garnish

Boil the cellophane noodles in lightly salted water according to the instructions on the packet.

Peel and julienne the red onion. Finely julienne the spring onions or leek and the bell pepper.

Mix the noodles with the julienned vegetables and arugula.

Mix the soy sauce and maple syrup. Chop the peanuts. Slice the chili pepper. Fry the Padrón peppers in a skillet with some oil.

Arrange the noodles on plates, and serve with top sirloin and Padrón peppers. Serve with the soy sauce and sprinkle with peanuts, sesame seeds, and sliced chili. Garnish with cilantro.

Serves 4

BEEF CHEEKS WITH PURÉE OF JERUSALEM ARTICHOKE AND CASHEWS, WITH PICKLED CHIOGGIA BEETS

BEEF CHEEKS

3 beef cheeks, 14 oz (400 g) each

3 cups (700 ml) meat stock

2/5 cup (100 ml) tamari soy sauce

1 tbsp honey

Salt

2/5 tsp (2 krm) freshly ground white pepper

2 sprigs fresh thyme

1 yellow onion

1 garlic clove

1 carrot

1¾ oz (50 g) celeriac

Oil for frying

JERUSALEM ARTICHOKE AND CASHEW PURÉE

1 cup (250 ml) (heaping) cashew nuts

5–6 Jerusalem artichokes

Juice of 1 lemon

Salt

Freshly ground black pepper

LEMON PICKLED CHIOGGIA BEETS

3 tbsp lemon juice

2 tbsp honey

4 tbsp water

½ tsp mustard seeds

1–2 Chioggia beets

GARNISH

Shiso cress

Pea sprouts

Sesame seeds

Cashew nuts

Start by soaking the cashews for the Jerusalem artichoke purée in water for 5 to 6 hours.

Trim the beef cheeks free of membranes and sinews. Sear the meat in oil; season with salt and pepper. Place the meat in a large pot. Add in stock, soy sauce, honey, and seasoning.

Peel and cut the onion, garlic, and vegetables into small pieces, and brown them in a skillet. Transfer them to the pot with the meat and let simmer for 3 to 4 hours.

Peel the Jerusalem artichokes and place them as you go in a bowl with lemon water to prevent them from discoloring and turning brown. Cut the artichokes in half down the middle and boil them in lightly salted water until they have softened, about 15 to 20 minutes. In a food processor, grind the cashews and add in the artichokes. Process until smooth and season with lemon juice, salt, and pepper.

Whisk together lemon juice, honey, and water for pickling the Chioggia beets. Crush the mustard seeds lightly in a mortar and add to the pickling liquid. Rinse and peel the beets. Slice them thinly with a kitchen mandolin and add them to the pickling liquid.

Cut the beef cheeks down the middle. Serve the meat with the purée and Chioggia beets. Sprinkle Shiso cress, pea sprouts, sesame seeds, and cashew nuts over the dish.

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Serves 4

KALE SALAD WITH PICKLED GRAPES, BLUEBERRIES, AND PECANS

This is a truly superb salad found at the farmers’ market at the pier in San Francisco, on the American West Coast. There, you’ll find many different and wonderful salads in the most tempting and thrilling flavor combos. This salad gets a little extra boost from goji berries.

PICKLED GREEN GRAPES

10½ oz (300 g) green grapes, preferably seedless

4/5 cup (200 ml) water

¼ cup (50 ml) honey

1 lime, juice and grated peel

LIME DRESSING

1 lime, juice and grated peel

1 tsp honey

3 tbsp cold-pressed olive or cold-pressed canola oil

KALE SALAD

4 kale leaves

1 cup (200 ml) blueberries

½ cup (100 ml) goji berries

4 tbsp pumpkin seeds

2¾ oz (75 g) pecans

Rinse and de-stem the grapes. Put the grapes in a glass jar or bowl. Bring water, honey, and lime juice to a boil. Pour the warm liquid over the grapes and stir in the grated lime peel. Place a lid on the jar or bowl and leave the grapes to cool.

Stir together the ingredients for the lime dressing.

Rinse and tear the kale into small pieces, or finely julienne the leaves. Remove the coarse stems.

Arrange the salad on individual plates or in one large bowl. Sprinkle with blueberries, goji berries, pumpkin seeds, and pecan nuts. Top with pickled grapes and pour over the dressing.

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Serves 6 to 8

DINOSAUR KALE CHIPS

You can make delightfully crispy chips with dinosaur kale.

1 bunch dinosaur kale

3 tbsp coconut oil

1 tsp sea salt flakes

½ tsp (2 krm) chili flakes

1 tsp dried thyme or Mediterranean oregano

1 tsp crushed dried garlic

Preheat the oven to 285°F (140°C). Cut away and remove the thickest part of the kale’s stems. Layer kale and coconut oil on a rimmed baking sheet and place the sheet on the middle rack of the oven for 20 to 25 minutes, or until the pieces of kale start drying out. Turn the kale pieces a few times while they’re in the oven. Remove the baking sheet from the oven, turn the kale pieces once more, and season with the spices. Let cool.

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Serves 4

RAINBOW COLESLAW

I like to sprinkle salads with seeds and nuts as they add both a delicious crunch and great flavor.

2 carrots

½ red onion

7 oz (200 g) green cabbage

7 oz (200 g) red cabbage

½ tart green apple

4 tbsp mayonnaise

Salt

Freshly ground black pepper

1¾ oz (50 g) roasted and salted peanuts or cashews, coarsely chopped

Peel and finely grate the carrots. Peel the red onion. Thinly shred the green and red cabbage and the onion with a kitchen mandolin. Cut the apple into thin strips.

Mix all the ingredients with the mayonnaise, and season with salt and pepper. Sprinkle with the nuts.

Serves 4

SAN FRANCISCO SALAD

Crisp, crunchy root vegetable salad with avocado, pineapple, and mango is delicious with both fish and chicken. If eaten with fish, add in squeezed lime or lemon juice for extra flavor. If served with chicken, opt for squeezed orange juice and a few fresh slices of red chili pepper.

1 kohlrabi

½ small yellow turnip (rutabaga)

¼ pineapple

1 mango

1 avocado

½ zucchini

½ pomegranate

1 tbsp avocado oil or cold-pressed olive oil

Peel and cut the kohlrabi and turnip into thin strips. Peel and dice the pineapple into ⅓-inch pieces. Halve the avocado and remove the pit. Scoop out the avocado flesh and cut into pieces. Julienne the zucchini. De-seed the pomegranate.

Mix all the ingredients in a bowl and drizzle with oil.

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Serves 4

RED COLESLAW

You can season the coleslaw with caraways seeds, aniseeds, or fennel seeds according to your personal preference.

14 oz (400 g) red cabbage

2 carrots, regular orange or lilac

½ tart green apple

3 spring onions

4–5 tbsp mayonnaise

Salt

Freshly ground black pepper

Shred the red cabbage finely with a kitchen mandolin. Peel the carrots. Finely shred carrots, spring onions, and apple.

Mix all the ingredients (setting aside some spring onion for garnish), and season with salt and pepper. Garnish with some spring onion.

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Each recipe serves 4

HUMMUS × 5

Hummus is a chickpea puree from the Middle East. Here are a few of my favorite hummus flavors, inspired by my travels throughout the US.

BASIC HUMMUS

14 oz can (400 g) chickpeas, cooked

2 garlic cloves

1 tbsp tahini (sesame paste)

3 tbsp olive or cold-pressed canola oil

1–2 tsp lemon juice

Salt

Freshly ground black pepper

Drain and rinse the chickpeas under cold water. Peel and chop the garlic.

In a food processor, blend the chickpeas, add in the garlic, and mix again. Add in the tahini and oil, and season with lemon juice, salt, and pepper.

GREEN PEA HUMMUS

2 garlic cloves

1⅔ cups (400 ml) frozen green peas, defrosted

3 sprigs of mint or 2 tbsp chopped chives

2 tbsp olive or cold-pressed canola oil

½ tsp (2 krm) salt

Pinch freshly ground black pepper

Peel and finely chop the garlic. In a food processor, coarsely mix the peas and garlic with the mint or chives. Add in the oil, and season with salt and pepper.

TIP! This hummus goes well with fish, chicken, and vegetarian dishes.

ROASTED BELL PEPPER AND CHILI HUMMUS

1 red bell pepper

14 oz (400 g) can chickpeas, cooked

2/5 tsp (2 krm) chili flakes

1–2 garlic cloves

2 tbsp olive or cold-pressed canola oil

½ tsp (2 krm) salt

Pinch (½ krm) freshly ground black pepper

Preheat the oven to 435°F (225°C). Roast the bell pepper with some oil for 5 to 10 minutes. Let it cool down, and then peel off the skin. Peel and finely chop the garlic.

Drain the chickpeas and rinse them under cold water. In a food processor, blend the chickpeas with the pepper. Add chili flakes and garlic, and mix again. Add in the oil, and season with salt and pepper.

TIP! This hummus goes well with meat, fish, chicken, and salads.

HUMMUS WITH HERBS AND MEDITERRANEAN FLAVORS

14 oz (400 g) can chickpeas, cooked

1–2 garlic cloves

2 tbsp olive or cold-pressed canola oil

½ tbsp tahini (sesame paste)

3 tbsp chopped herbs, basil, rosemary, and chives, for example

1 tsp lemon juice

½ tsp (2 krm) salt

½ tsp (2 krm) freshly ground black pepper

Drain the chickpeas and rinse them under cold water. Peel and finely chop the garlic. In a food processor, mix the chickpeas and garlic. Add in the oil, tahini, herbs, and lemon juice; season with salt and pepper.

TIP! This hummus goes well with lamb, chicken, salad, and Mediterranean dishes.

BLACK BEAN HUMMUS

10½ oz (300 g) can black beans, cooked

3½ (100 g) chickpeas, cooked

2 garlic cloves

2 tbsp olive or cold-pressed canola oil

½ tsp (2 krm) black pepper

2/5 tsp (2 krm) salt

2 tbsp finely chopped red onion

In a food processor, mix the beans with the chickpeas. Peel and finely chop the garlic. Add garlic and oil, and season with salt and pepper. Fold in the red onion.

TIP! This hummus goes well with chicken and vegetarian dishes.

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Serves 4

GUACAMOLE WITH POMEGRANATE SEEDS

This guacamole is even better if you use the mortar and pestle for mashing the avocado. That way it stays slightly chunky so there’s more of a mouthful. If you’d like to spice it up a bit, fold in some finely minced fresh red or green chili peppers. And if you like cilantro, chop up a small bunch and fold it into the mix for the best, freshest flavor yet.

4 ripe avocados

2–3 garlic cloves

Juice of 1 lime

2 tbsp finely chopped yellow onion

1/5–3/5 tsp (1–3 krm) salt

½ tsp (2 krm) freshly ground black pepper

½ pomegranate

Halve the avocado and remove the pit. Scoop out the avocado flesh. Peel and finely chop the garlic. Using a mortar and pestle or a fork, mash the avocado, together with the lime juice. Mix in the garlic and onion; season with salt and pepper. Remove the seeds from the pomegranate and sprinkle them over the guacamole.

Serves 4

SUGAR SNAP PEAS WITH HONEY AND SALTED CASHEWS

Mange-tout or sugar snap peas are delicious, and they can be enjoyed either cold or warm. In the summertime, I like to have them for a snack or with a drink.

9 oz (250 g) mange-tout or sugar snap peas

1 tsp honey

2 tbsp avocado or cold-pressed olive oil

2¾ oz (75 g) roasted and salted cashews

Sea salt flakes

Put the mange-tout or sugar snap peas in a bowl. Heat the honey and mix it with the oil; drizzle it over the peas. Chop the nuts and scatter them over the peas. Sprinkle with some sea salt flakes.

SERVES 4

DRESSINGS

Dressings are a very simple way to impart more flavor and variety to salads. Here are three of my favorites!

BLACK SESAME SEED DRESSING

1 tbsp black sesame seeds

¼ cup (50 ml) roasted and salted peanuts

1 tbsp liquid honey

1 tsp chili flakes

2 tbsp rice vinegar

3 tbsp olive oil

1 tbsp chopped parsley

Whisk all ingredients together.

TIP! This is a wonderfully tasty dressing that goes with just about anything.

TAMARI DRESSING

2 garlic cloves

1 tbsp apple cider vinegar

2 tbsp tamari soy sauce

1 tbsp liquid honey

Peel and finely chop the garlic, and whisk in with the rest of the ingredients.

TIP! This dressing pairs well with warm vegetables, salads, and salmon.

GREEN RAW FOOD DRESSING

1 inch (generous) ginger, fresh

2 jalapeños

1 tbsp agave syrup or liquid honey

4 tbsp olive or avocado oil

Juice from ½ lime

Peel and grate the ginger. Cut the stems off the jalapeños. Remove the seeds from the jalapeños for a milder tasting dressing or leave them in for more heat. Whisk all ingredients together for a smooth dressing.

TIP! This dressing goes well with fish, shellfish, salads, and vegetarian dishes.

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